Spicy Mussel And Bean Salad

1. 1

   Place the wine in a large, heavy-bottomed saucepan and bring to a boil over a high heat. Add the mussels and cover. Cook, shaking the pan occasionally, for 5 mins or until the mussel shells open (discard any that don't open). Drain the mussels, reserving 1/3 cup of the cooking liquid.

2. 2

   Pull the mussels from the shells and discard the shells. Place the mussels in a large glass bowl. Add the parsley, cilantro and tomato, and mix gently.

3. 3

   Cook the beans in a large saucepan of boiling, salted water for 2 mins, or until just tender. Drain, refresh under cold water, then add to the mussels, tossing to combine.

4. 4

   To make the dressing, whisk the reserved cooking liquid with the oil, chili and lemon juice in a small bowl. Spoon the mussel salad onto serving plates and serve drizzled with dressing.

* Per serving · 4 servings · Values may vary.

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